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Double Chocolate Chunk M&M Cookies

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Approx. 32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

Soft and chewy Double Chocolate Chunk M&M Cookies are a chocolatey treat that’s loaded with M&M’s and chunks of dark chocolate! They’re a simple, no fuss, no dough chilling recipe that’s perfect to make for any springtime holiday or whenever!


Scale

Ingredients

  • 2 cups (264 grams) All-Purpose Flour
  • 1/4 cup (24 grams) Unsweetened Cocoa Powder
  • 1 teaspoon (7 grams) Baking Soda
  • 1, 3.9 ounce (111 grams) Instant Flavored Chocolate Pudding
  • 1 cup (163 grams) Vegetable Shortening
  • 1/4 cup (58 grams) Granulated Sugar
  • 3/4 cup (152 grams) Light Brown Sugar, lightly packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 4 ounces of Dark Chocolate Bar, chopped into small chunks
  • 1 cup (284 grams) M&Ms (use any color combination or go with holiday themed colors)

Instructions

  1. Preheat oven to 375ºF and line 2 baking sheets with parchment paper or silicone mats.
  2. Break up the bar of chocolate into small chunks using a well-sharpened knife and cutting board, or your hands. Set to the side.
  3. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and instant chocolate pudding. Set to the side.
  4. Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening, granulated sugar, and light brown sugar together on medium-high speed until well blended.
  5. Add in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
  6. Reduce the mixer speed to low and gradually add in your whisked dry mixture until well blended.
  7. Using a spatula, fold in the chunks of dark chocolate and M&Ms.
  8. With a spoon or cookie scoop (I used my 1 1/2 tablespoon or medium size scoop), drop the cookie dough onto the parchment lined baking sheets and space them 1 1/2 inches apart.
  9. Bake for 8-10 minutes at 375ºF.
  10. Remove from the oven and allow to cool for 5 minutes before transferring them to a wire cooling rack.
  11. Keep the cookies stored in an airtight container with a slice of bread for up to a week.

Notes

Recipe adapted from my Super Soft Chocolate Chip Cookies recipe.

Keywords: double chocolate chunk m&m cookies, chocolate chunk m&m cookies, m&ms, m&m cookies, chocolate cookies, cookies

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